Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Xiuhong Ji, Lucas Rivers, Zosia Zielinski, Min Xu, Erinn MacDougall, Jancy Stephen, Shuocheng Zhang, Yanwen Wang, Robert G. Chapman, Paul Keddy, George S. Robertson, Christopher W. Kirby, Jean Embleton, Kraig Worrall, Agnes Murphy, David De Koeyer, Helen Tai, Lilian Yu, Edward Charter, Junzeng Zhang

Research output: Contribution to journalArticlepeer-review

46 Citations (Scopus)

Abstract

Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown

Original languageEnglish
Pages (from-to)1177-1187
Number of pages11
JournalFood Chemistry
Volume133
Issue number4
DOIs
Publication statusPublished - Aug 15 2012

Bibliographical note

Funding Information:
The project was part of the Functional Food and Nutraceutical Stream (Dr. Robert G. Chapman, stream leader) within the BioPotato Network ( http://www.biopotatonetwork.ca , Drs. Yvan Pelletier and Helen Tai, co-leads) supported by the Agriculture and Agri-Food Canada Agricultural Bioproducts Innovation Program (ABIP) .

ASJC Scopus Subject Areas

  • Analytical Chemistry
  • Food Science

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